Green Chile Aioli
Our Green Chile Aioli is one of many types of aiolis which can add wonderful flavors as a topping, dip or any place you can use a mayo-like spread. In a basic sense, an aioli is much like a mayonnaise, but can be made in a variety of flavors. Some start with a prepared mayonnaise, while others start with the ingredients which comprise mayonnaise, so you are making your own mayo, plus the other flavors.
We have had a number of Green Chile Aiolis at restaurants. While they all tend to be similar, the difference will be the freshness of the chile powder, whether you use red or green chile powder, as well as the proportions of the other spices. This is where you might want to adjust the ingredients to make it more to your taste.
Any way you make it, try it on a burger or a dollop on a steak or a fish fillet, like flounder or red snapper. Of course, any leftover is waiting form you to dip in a few freshly pan-fried corn tortilla wedges.
3 Tablespoon Mayonnaise. Prepared is good. Freshly made is even better.
Juice from ½ lime
1 Teaspoons water
2 Tablespoons olive oil. We use Extra Virgin, but you can use light olive oil or even canola oil.
1 ½ – 2 teaspoons Green Chile Powder (Try using Red Chile powder for as well for a different flavor.)
¼ teaspoon Garlic Powder. You can use a fresh minced garlic clove if you have one.
Sea Salt and Freshly Ground Black Pepper to taste
In a larger mixing bowl, whisk together the mayonnaise, lime juice, and water. Blend well.
Whisk in the oil slowly until you have a nice emulsion. Don’t worry that it will be a bit on the thinner side since it will stiffen up once refrigerated for a while. Whisk in the garlic and chile powder. Add salt and pepper to taste.
Refrigerator for an hour or more to let the flavor develop. Overnight is even better. Stir again before serving.
Makes about 1/3 cup